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Vegan stuffed butternut squash with roast vegetables and breadcrumbs

Serves 2

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • YieldPizza, or 1 Bowl Rice
  • Serving Size10g
  • Energy180 cal

Ingredients

  • 1 butternut squash
  • 3.5 oz quinoa, cooked
  • 1/2 zuchinni, diced
  • 1/2 eggplant, diced
  • Handful of pine nuts (optional)
  • 3oz BFree Brown Seeded Loaf, blitzed into breadcrumbs
  • Salt and pepper

Method

1

Heat the oven to 390°F.

2

Halve the butternut squash, scoop out the seeds.

3

Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.

4

To make the stuffing, mix the rest of the ingredients together in a bowl.

5

Take the tray out of the oven and carefully transfer the peppers to the bowl with the rest of the stuffing. Stir together and spoon the filling onto the butternut squash.

6

Return to the oven for 10 mins.

7

Serve with a side salad and all the trimmings!

  • 15 servings per container
  • Serving Size10g
  • Amount per serving
  • Calories180
  • % Daily Value*
  • Trans Fat15 g
  • Polyunsaturated Fat15 g
  • Monounsaturated Fat10 g
  • Cholesterol297 mg99%
  • Sodium2300 mg100%
  • Total Carbohydrate273 g99.27%
  • Dietary Fiber25 g89.29%
  • Total Sugars15 g
  • Suitable for Diet
    • Organic
    • Jain
    • gujrati
    • punjabi

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